Zucchini pie with mushrooms & spinach

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Discover a delightful plant-based recipe that combines the freshness of zucchini, the earthiness of mushrooms, and the vibrant green goodness of spinach. This Zucchini Pie with Mushrooms and Spinach is a true symphony of flavors that will leave you craving more.

In this recipe, sautéed mushrooms and spinach create a savory filling, complemented by a luscious creamy sauce. Layers of thinly sliced zucchini add a delightful texture, while a golden breadcrumb crust adds a satisfying crunch. With every bite, you’ll experience a harmonious blend of wholesome ingredients and satisfying flavors.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4

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INGREDIENTS:

For the sauce:

🌱80 g raw cashew

🌱1 tsp cornstarch

🌱1/2 tsp granulated onion

🌱1/2 tsp garlic powder

🌱2 Tbsp nutritional yeast

🌱2 Tbsp olive oil

🌱200 ml water

🌱Salt & pepper to taste

For the pie:

🌱400 g mushrooms

🌱300 g spinach

🌱2-3 zucchini

🌱Breadcrumbs

🌱Olive oil for cooking

🌱Salt & pepper to taste

How to prepare:

  • Start by cooking the mushrooms in olive oil for approximately 5 minutes.
  • Add the spinach to the pan and cook it together with the mushrooms until it reduces in volume and becomes tender.
  • Season the mixture with salt and pepper, ensuring everything is well mixed. Set the composition aside.
  • Now, let’s prepare the sauce. In a food processor, combine raw cashews, cornstarch, granulated onion, garlic powder, nutritional yeast, olive oil, water, salt, and pepper. Blend until a smooth and creamy consistency is achieved.
  • Heat the sauce in a saucepan until it becomes nice and creamy.
  • For the next step, spray a 15×20 cm baking dish with olive oil and coat it with breadcrumbs. Arrange a layer of thinly sliced breadcrumb-coated zucchinis in the dish.
  • Add a layer of the prepared sauce, followed by a layer of the cooked mushrooms and spinach mixture.
  • Repeat the process by adding another layer of zucchini slices, then sauce, and the remaining mushroom and spinach mix.
  • To finish, pour the remaining sauce over the mushrooms and spinach, and top with a final layer of breadcrumb-coated zucchinis.
  • Spray the top layer with olive oil to achieve a crispy texture.
  • Bake the dish in the oven at 210 degrees Celsius for approximately 30 minutes.
  • Once done, garnish with fresh parsley and serve.

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